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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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I took some readings in some fresh must that was just crushed.
It seemed hard to check SG with a hydrometer, as there are lots of particles in the must. Seems this would skew the readings. My initial readings. TA .58 pH 3.80 SG 1.115 I added enough TA to increase it by 1%. I also added meta, enzyme and nutrient After stirring up the must I took readings again. TA .55 pH 4.05 SG 1.110 What is the best way to get a good sample of must for tests? Does the material floating in the must effect the readings? |
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